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Home Made Bread with Compressed Yeast
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
The same recipe may be got ready in about four hours with more yeast at a warmer temperature.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
119Calories
1 gProtein
10 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein1.1 g
Carbohydrates9.6 g
Fiber0.8 g
Sugars8.5 g
Total Fat8.7 g
Saturated Fat3.4 g
Monounsaturated Fat4 g
Polyunsaturated Fat1 g
Cholesterol8.1 mg
Sodium3313 mg
Potassium32 mg
Calcium14 mg
Iron0.1 mg
Magnesium5.4 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate66 mcg
Choline5.1 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 125. The excerpt below is the record exactly as published.
OME MADE BREAD WITH COM- PRESSED YEAST. 2 gallons water, 2 ozs. yeast, 6 ozs. salt, 6 ozs. sugar, 6 ozs. lard
Cook this with the app: pantry check, scaling, and the assistant.